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Blue bowl half filled with yellow-y mashed potatoes topped with chopped green onions, and the rest of the bowl filled with meatballs topped with marinara and grated parmesan.

Almond Milk Mashed Potatoes

These almond milk mashed potatoes are cozy, thick, homestyle mashed potatoes. They’re flavored with plenty of garlic, butter and buttermilk!
Course Side Dish
Cuisine American
Keyword almond milk, egg-free, garlic, nut-free, potatoes, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 215 kcal

Ingredients

  • 2 pounds russet potatoes peeled and cubed
  • 2 garlic cloves minced
  • 6 tablespoons unsalted butter
  • 1 cup plain almond milk
  • 1 ½ tablespoons white vinegar
  • Salt to taste

Instructions

  1. Boil the potatoes in salted water until fork tender, about 10 minutes. Drain and place the potatoes back in the pot.
  2. Add the butter and garlic. Cover the pot until the butter melts; this also helps the garlic cook through a bit so it’s not as raw tasting.

  3. Mix together the almond milk and vinegar, then add to the potatoes.

  4. Mix with an electric hand mixer until the desired consistency is reached, adding more almond milk to thin it out or change the flavor if necessary. Add salt to taste. Serve warm/hot.

Recipe Notes

You can saute, microwave or roast the garlic if you want the garlic to be more mild.

You can mash the potatoes by hand using a potato masher, ricer or other tool if you don’t have a hand mixer (this makes it faster when you’re making a big batch).